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Recipes
Italian Stallion Salad
By cirql8or
Recipe courtesy Guy Fieri, 2008
- 6 ounces sliced provolone cheese
- 5 ounces very thinly sliced sopresatta
- 5 ounces very thinly sliced salami
- 1/2 cup fresh basil leaves
- 5 ounces very thinly sliced prosciutto
- 6 ounces sliced mozzarella cheese
- 3 cups 1-inch pieces iceberg lettuce
- 3 cups 1-inch pieces romaine lettuce
- 2 cups 1/4-inch julienned strips radicchio
- 1 cup 1/4-inch julienned strips endive
- 1/2 cup pepperoncini, cut in thirds
- 1/2 cup peppadews, quartered
- 1/2 cup black olives, quartered
- 1/3 cup balsamic vinegar
- 1 teaspoon finely chopped fresh oregano leaves
- 2 teaspoons finely chopped fresh parsley leaves
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely minced garlic
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 3 tablespoons grated Parmesan
Warm Strawberries and Cream
By cirql8or
Recipe courtesy Rachael Ray
- 1 container frozen strawberries in juices
- 1/4 cup water
- 3 tablespoons sugar
- 1 canister sweetened whipped cream
Hearty Tomato Soup with Lemon and Rosemary
By cirql8or
Recipe courtesy of Giada De Laurentiis
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini (white) beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig of fresh rosemary, plus 1 teaspoon, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup creme fraiche
- Zest of one lemon
Double Chocolate Pudding
By cirql8or
2001, Barefoot Contessa Parties!, All Rights Reserved
- 6 extra-large egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons very good cocoa powder
- Pinch salt
- 2 cups milk
- 1-ounce very good semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons heavy cream
Strawberry Tarts
By cirql8or
, 2004, Barefoot in Paris, All Rights Reserved
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, diced
- 2 tablespoons cold shortening (recommended: Crisco)
- 1/4 cup ice water
- 2 cups Pastry Cream, recipe follows
- 2 pints whole strawberries, hulled and halved
- 1/3 cup apricot jelly
- 3 tablespoons shelled pistachios, halved, optional
Sweet and Smoky Popcorn
By cirql8or
Recipe courtesy Mary Nolan
- 1 (3-ounce) bag reduced fat kettle corn
- 3 tablespoons butter, melted
- 1/4 cup finely grated Parmesan
- 1 teaspoon chili powder
- Salt
Queso con Tequila
By cirql8or
Recipe courtesy Sandra Lee
- 1 cup chunky salsa
- 1/2 cup tequila
- 2 cups shredded Mexican cheese
- 2 cups Monterey jack cheese
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/4 cup freshly chopped cilantro leaves
Pat's Spicy Baked Beans
By cirql8or
Recipe courtesy The Neelys
- 5 slices bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon ground chili powder
- 1 tablespoon Neely's Dry Rub Seasoning
- 1 pound dried small white navy beans, rinsed and picked over
- 8 cups water
- 1 cup dark beer
- 1 cup Neely's Barbecue Sauce
- 1/4 cup dark brown sugar
- 1/4 cup mild molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- Dash hot sauce
- Kosher salt and freshly ground black pepper
Frozen Lemon Whip with Blueberry Sauce
By cirql8or
Recipe courtesy Claire Robinson
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 lemons, zested, plus thin slices for serving
- 2 cups heavy cream
- Blueberry Sauce, recipe follows
- Blueberries, for garnish
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1/4 cup freshly squeezed lemon juice
- 1 lemon, zested
Tony's Hot Toddy
By cirql8or
Recipe courtesy Tony Neely
- 3 whole cloves
- 3 cinnamon sticks
- 1 cup brandy
- 3 tablespoons honey
- 2 lemons, wedged
- 8 cups cider